I don't know if I would say this is my favorite recipe, but this really is a classic. It's from the Better Homes & Gardens cookbook, slightly adapted. (I would say healthified, but.... not much.)
My boys love these muffins! They could sit and devour one in what seems like seconds... then ask for another one. Feeding these boys through their teenage years is seriously going to require us starting a hobby farm. (That was really obvious the other day when Gabriel ate 4 -no, that's not a typo- bowls of oatmeal for breakfast. Yes, he is only 4 years old. And no, I don't know how he does it--he's actually pretty skinny.)
Oh, and Gabriel's favorite thing about these muffins? "That they have ZUCCHINI in them!!"
I personally prefer the muffins over the bread--single servings, easier for Gabriel to get himself... He's not getting himself snacks, but if I am in the middle of helping Adrian with something it makes it a lot easier if he can get himself another muffin. I don't know, really. There's just something about muffins that I prefer.
However, that is not to say the bread isn't great, too! If I'm taking it to work or Mama's (which I did, with this), I prefer the bread. Then people can cut whatever size slice they want, which is much harder to do with muffins. Being the mom of two small boys, I'm suspicious if I see half a muffin anywhere. ;)
Oh, and speaking of taking this to work and Mama's--I took the loaf of bread to work, my coworkers ate some, and I then took the rest to Mama. My original plan was to share some with her & my brother, then take whatever was left back to work. It didn't make it back to work. Mama was entirely too excited about it, and apparently Kyle was too. :)
Zucchini Bread & Muffins
3 cups all-purpose flour (I've subbed about 1/2 cup flour for oats before)
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon nutmeg (If you are not a big nutmeg fan, cut down to 1/2 or 3/4. It's a very strong flavor in this.)
2 eggs, beaten
1 1/2 cups sugar
2 cups finely shredded, peeled zucchini
1/4 cup vegetable oil
1/4 cup applesauce, unsweetened (Can sub for oil, if needed)
- Preheat oven to 350° for bread or 375° for muffins.
- Grease the bottom and up the sides of two 8”x4”x2” loaf pans, or grease/line with paper 24 muffin tins. Set aside
- In a medium bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center of the mixture; set aside.
- In another medium bowl, combine the eggs, sugar, zucchini, oil, and applesauce. Add zucchini mixture all at once to flour mixture. Stir until just moistened. Spoon batter into prepared pans or muffin tins. (If using muffin tins, fill to just under the liners.)
- Bake bread for 50-55 minutes, and muffins for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove to wire rack. Cool bread before slicing.
24 slices bread or 24 muffins.
1 hour 15 minutes for bread, 45 minutes for muffins
124/slice or muffin *I calculate nutrition facts for my use only, this is not done scientifically
Source (for original): Better Homes & Gardens
Remember, comments are love! What's your favorite zucchini recipe? Share with me in the comments!